Yield: 14 / cup
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Ground cumin |
| 1½ tablespoon | Ground coriander |
| 1½ teaspoon | Ground cardamon |
| ½ teaspoon | Ground ginger |
| ½ teaspoon | Ground cinnamon |
| ¼ teaspoon | Freshly ground black pepper |
| ¼ teaspoon | Ground cloves |
| ¼ teaspoon | Ground mace |
| ¼ teaspoon | Ground nutmeg |
Combine all ingredients in a small bowl. Transfer to an airtight jar and store in a cool dry place. Makes ¼ cup. Great for use on lamb.
Liberal amounts of ginger and black pepper introduce the right amount of heat.
Source: "Shelia Lukins All Around the World Cookbook" Masala is a blend of spices and herbs used primarily in Indian, caribbean, malaysian cooking. In the US, we can get curry powder, which is just another form of masala (I've learned this in the 3 years I've been here in South Africa). You can mix your own or purchase from a spice shop that carries Indian or Malay spices. I rarely use prepackaged curry powder, but it will work in the recipe.
I've included a couple of Masala recipes here. (If you can find someone selling DURBAN SPICES, you've found the best Masala mixtures.)